Editing Pistachio (section)

==Toxicity==
As with other tree seeds, [[aflatoxin]] is found in poorly harvested or processed pistachios. Aflatoxins are potent [[carcinogen]]ic chemicals produced by molds such as ''[[Aspergillus flavus]]'' and ''[[Aspergillus parasiticus|A. parasiticus]]''. The mold contamination may occur from soil or poor storage and be spread by pests. High levels of mold growth typically appear as gray to black filament-like growth. Eating mold-infected and aflatoxin-contaminated pistachios is unsafe.<ref name="fao1998">{{cite web |author=E. Boutrif |year=1998 |title=Prevention of aflatoxin in pistachios |url=https://nootropicsfrontline.com/wp-content/uploads/2021/07/wiki_Prevention-of-aflatoxin-in-pistachios.pdf |url-status=live |archive-url=https://ghostarchive.org/archive/20221009/https://nootropicsfrontline.com/wp-content/uploads/2021/07/wiki_Prevention-of-aflatoxin-in-pistachios.pdf |archive-date=2022-10-09 |publisher=FAO, United Nations}}</ref> Aflatoxin contamination is a frequent risk, particularly in warmer and humid environments. Food contaminated with aflatoxins has caused frequent outbreaks of acute illnesses in parts of the world. In some cases, such as in Kenya, this has led to several deaths.<ref>{{cite web |year=2008 |title=Aflatoxins in pistachios |url=http://ec.europa.eu/dgs/jrc/downloads/jrc_irmm_aflatoxins_leaflet.pdf |url-status=live |archive-url=https://ghostarchive.org/archive/20221009/http://ec.europa.eu/dgs/jrc/downloads/jrc_irmm_aflatoxins_leaflet.pdf |archive-date=2022-10-09 |publisher=European Union}}</ref>

Pistachio shells typically split naturally before harvest, with a hull covering the intact seeds. The hull protects the kernel from invasion by molds and insects, but this hull protection can be damaged in the orchard by poor orchard management practices, by birds, or after harvest, which makes exposure to contamination much easier. Some pistachios undergo a so-called "early split", wherein both the hull and the shell split. Damage or early splits can lead to aflatoxin contamination.<ref>{{cite journal |author=Doster and Michailides |year=1994 |title=Aspergillus Moulds and Aflatoxins in Pistachio Nuts in California |journal=Phytopathology |volume=84 |issue=6 |pages=583–590 |doi=10.1094/phyto-84-583}}</ref> In some cases, a harvest may be treated to keep contamination below strict food safety thresholds; in other cases, an entire batch of pistachios must be destroyed because of aflatoxin contamination.

Like other members of the family [[Anacardiaceae]] (which includes [[poison ivy]], [[sumac]], [[Mangifera indica|mango]], and [[cashew]]), pistachios contain [[urushiol]], an irritant that can cause [[allergy|allergic reactions]].<ref>{{cite book |last=Mabberley |first=D. J. |url=https://archive.org/details/plantbookportabl0000mabb/page/27 |title=The Plant Book |publisher=Cambridge Univ. Press |year=1993 |isbn=0521340608 |location=Cambridge |page=[https://archive.org/details/plantbookportabl0000mabb/page/27 27] |url-access=registration}}</ref>
[[File:Turkish delight large.jpg|thumb|Pistachio [[Turkish delight]]]]
Large quantities of pistachios are self-heating in the presence of moisture due to their high oil content in addition to naturally occurring [[lipase]]s, and can [[spontaneously combust]] if stored with a combustible fabric such as [[jute]].<ref>{{cite web |title=Pistachio Nuts – RF Self-heating / Spontaneous combustion |url=https://www.tis-gdv.de/tis_e/ware/nuesse/pistazie/pistazie.htm/#selbsterhitzung |access-date=2007-11-05 |website=tis-gdv.de |publisher=The German Insurance Association}}</ref>